Rakesh Mohan, better known as Rocky Mohan, calls himself a "passionate foodie." His involvement in Indian cuisine stems from a combination of his parallel roots in Rawalpindi, where it is traditional for men to cook; his bachelor days in London, where he yearned for home-cooked food; and a cookbook he received as a birthday present. The more than 120 recipes in this illustrated cookbook bring traditional Indian cuisine within the realm of the modern kitchen, and Mohan explains such basics as spices and seasonings, making masalas (prepared spice combinations to keep handy), korma (curry sauce), biryani (spiced meat with rice), and ghee (clarified butter).